Have your rice rinsed and
soaking in water for about
an hour before you begin
making the pudding.

In a medium saucepan, place
the rice, water, salt and
lemon peels. Stir
everything together and
bring to a boil.

Cover and reduce heat to a
simmer and continue until
all the water has been
absorbed.

Next, add the warm milk to
the rice mixture and once
again bring everything to a
boil. Continually stir the
rice and reduce the heat to
a high simmer until the rice
is cooked.

(Don't
overcook it like I did!)

Add the sugar and vanilla
and continue to stir until
you can take your spoon and
separate the rice long
enough to see the bottom of
the pan. They call it
"seeing the road". Once you
see "the road" your next
step is to incorporate the
egg yolks into the rice
mixture using the following
steps.
(I may have overcooked it
here, not sure)

Separate your eggs and in a
clean bowl, beat the egg
yolks really well. Then
you're going to add the rice
to this bowl one tablespoon
at a time, until the egg is
well mixed in. Now add the
egg mixture back into the
pan with rice and cook for
another 5-20 minutes. (Keep
stirring while doing this so
the eggs don't scramble)